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Katherine Sacks_No Knead Sour Dough Bread "I recommend this easy recipe for new bakers. It's pretty fool-proof and gives you a good idea of what dough should feel like. My adjustments are that I use 150g white bread flour and the rest is freshly milled whole grain flour. I bake at 450*F for 30 minutes, then at 375*F for 10 minutes. I also spray the loaf with water before putting it in the oven for some blistering. – Killer pickles"

Wonderful no-knead sourdough bread recipe gave me a beautiful loaf!

Katherine Sacks_No Knead Sour Dough Bread "I recommend this easy recipe for new bakers. It's pretty fool-proof and gives you a good idea of what dough should feel like. My adjustments are that I use 150g white bread flour and the rest is freshly milled whole grain flour. I bake at 450*F for 30 minutes, then at 375*F for 10 minutes. I also spray the loaf with water before putting it in the oven for some blistering. – Killer pickles"

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Jump to Recipe It's that time of year again. Pumpkin season. Pumpkin SPICE season, to be exact. A season that food bloggers and readers alike approach with the same feeling Ripley had when she realized she was alone on the Nostromo with the Alien that had just made a between meal snack of the rest of the crew. Pure dread. Noooo! Let me alleviate your fears. Yes, this is a pumpkin recipe. No, there's not a pumpkin spice to be found. In fact, not counting the salt, there's no spice at a...

Jump to Recipe It's that time of year again. Pumpkin season. Pumpkin SPICE season, to be exact. A season that food bloggers and readers alike approach with the same feeling Ripley had when she realized she was alone on the Nostromo with the Alien that had just made a between meal snack of the rest of the crew. Pure dread. Noooo! Let me alleviate your fears. Yes, this is a pumpkin recipe. No, there's not a pumpkin spice to be found. In fact, not counting the salt, there's no spice at a...

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Sourdough is made in 3 stages. First, the starter is created. Second, a pre-ferment is made using the sourdough. Then a bread dough is made using a portion of the pre-ferment.